Hello Morfeo, sorry I don't know how to makit it, but to help a little for others:

1) Some info on Wikipedia that I expect you've already found: "Queso Palmita is a soft, watery, fresh white cheese with big holes, produced from pasteurized milk. The Palmita cheese is usually made in a large circular containers where ingredientes are mixed slowly for 2 to 3 days until settled. Then the containers are set for an additional 10 days until coagulation. It is imperative that the cheese reaches an optimum level of saltiness. In other words, the cheese tastes very salty to newcomers. It is packaged into pressed wooden boxes prior to distribution. Once the cheese is packaged, it must be sold within two to three days due to the sweating of the cheese from the boxes. Queso Palmita is originally from the Zulia State in northwestern Venezuela, which is the main source of dairy products in the country."

Thank you John.That is all the infomation I found too.I found a recipe on the internet but I don't know if is completely corect because on the cheese the holes looks that they have been done by some kind of yeast or someting like that and on the recipe they don't use yeast.This is the link for the recipe that is in spanish, I'll post the translation tomorrow.

1- Heat the milk to 35c - 36c2- Add 20 grams of Calcium Chloride per every 100 liters of milk.3- Add 0.5% (weigh/volume of milk) of cheese salt and mix well.4- Add 2-6 grams of rennet (mixed in cold chlorine free water) per every 100 liters of milk. 5- Mix for 1-3 minutes.7- Let it rest for abut 30 to 40 minutes or until you get a clean cut.8- Cut the curds (size not specified), and let them rest until for 3-5 minutes.9- Mix the curds slowly for 20 to 30 minutes. Be careful not to brake the curds to much.10- After mixing the curds removed 50-60% of whey, and add 1-2% (weigh/volume of milk used) of cheese salt.11- Once you are done with the salt place the curds on the molds (don't press it)12- Let it drain for around 20 to 30 minutes, remove the cheese and flip it and let it rest again for 20 to 30 minutes. Repeat the process to more times until the cheese stop draining the whey.13- Let the cheese res for 12 hours at room temperature.

Ok guys this is the translation I hope my English is good enough to understand the recipe.If someone does the recipe let me know how it comes.

Sounds like you will need Kliveromisis lactis sp fragilis to make this cheese. I wonder if it goes by another name in English, as I can only find Spanish language sites that reference it. Hopefully it is available somewhere.

Lactobacilus casei is used in Swiss cheese production, and I believe in Cheddar, and probably other commercial cheeses as an adjunct. It's also a human probiotic. It should be possbile to obtain it.

Lactococcus Lactis susp. Diacetylactis is one of the cultures in MA4001 and MM100 and possibly other mesophilic cultures.

This thread started a long time ago back in 2010, but if the OP is still interested, he should now have sufficient information to have a go at making a close approximation of this cheese. I may try it some day.

Did some searching the other day and what I found was this is a pasta fileta cheese made similarly to mozzarella but uses a mesophilc culture. After the curds are formed they rest in the fridge over night and are cut and spun in the pot. I also read that the holes are made from coliform bacteria and that the government has done research on trying to make the cheese using a meso culture and pasteruizing the milk first - but it has no holes when that is done.